Unicorn (Unicorn@Indenial.com)
Tue, 09 Mar 1999 19:16:15 -0500
Thanks to Tom Lumb from way down there in Wellington, New Zealand for
this food funny:
The inscription on the metal bands used by the U.S. Department of the
Interior to tag migratory birds has been changed, according to the
Knight-Ridder News Service. The bands used to bear the address of the
Washington Biological Survey, abbreviated: Wash. Biol. Surv. But
then the agency received the following letter from an Arkansas camper:
"Dear Sirs:
While camping last week I shot one of your birds. I think it was a
crow. I followed the cooking instructions on the leg tag and I want
to tell you it was horrible."
The bands are now marked "Fish and Wildlife Service".
This hearty soup would as likely be made with cockles or mussels in
Dublin, but clams are easier to get here in the US and in much of the
world.
Dublin Clam Soup
36 clams or mussels, scrubbed and rinsed
1 cup (250 ml) water
1 medium onion, chopped
1 bay (laurel) leaf
4 Tbs (60 ml) chopped parsley
3 Tbs (45 ml) butter
3 Tbs (45 ml) flour
2 cups (500 ml) milk
1/2 cup (125 ml) heavy cream
1 egg yolk
1/4 tsp (1 ml) ground nutmeg
Salt and white pepper to taste
Chopped parsley for garnish
Discard any clams that are open or damaged. Combine the water, onion,
bay leaf, and parsley in a large saucepan. Add the clams and bring to
a boil over high heat. Reduce the heat and simmer covered for 5 to 10
minutes, until the shells open. Discard any clams that do not open.
Remove the clams from the shells and reserve them, discarding the
shells. Strain the broth through a paper towel or clean dish towel
and reserve. Melt the butter in a heavy sauce pan over moderate heat,
add the flour and cook for 3 minutes, stirring constantly. Add the
milk and reserved clam broth and stir until thickened. Beat the cream
and the egg yolk together, adding a few tablespoons of the hot liquid,
and mix well. Add the cream mixture to the sauce pan, stirring
constantly over low heat for 3 minutes. Add the nutmeg, salt, pepper,
and clams, stirring to mix well. Serve garnished with chopped parsley
sprinkled on the surface. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Wed Mar 10 1999 - 09:00:12 EST